SKILLET CORNBREAD

I've tried so many corn bread recipes and this is the official winner.
Makes: 6 servings                                                                                         Takes: 30 minutes

SKILLET CORN BREAD

Makes: 6 servings                        
​Takes: 30 minutes
  •  1 cup flour, spooned and leveled 
  •  3/4 cup yellow cornmeal 
  •  1/2 teaspoon kosher salt 
  •  1/2 teaspoon baking soda 
  •  1 teaspoon baking powder 
  •  1/2 cup (1 stick) butter 
  •  1/4 cup vegetable oil 
  •  1 cup granulated sugar 
  •  1/3 cup honey 
  •  2 large eggs 
  •  1 and 1/4 cups buttermilk
  1. Preheat your oven to 375°. You can bake this in a 9-inch cast iron skillet or an 8x8 square pan. If using a skillet, place in the oven while the oven preheats.
  2. In a small mixing bowl, combine flour, cornmeal, salt, baking soda, and baking powder. 
  3. Slice off about 1/2 tablespoon from your 1 stick of butter and set aside to grease the pan with. Melt the remaining butter in a large bowl in the microwave.
  4. Add the oil, sugar, and honey to a large bowl with the melted butter. Stir well until combined. Add eggs and buttermilk. Whisk until fully incorporated. 
  5. Use a wooden spoon or spatula to stir the dry ingredients into the wet ingredients. Make sure the dry ingredients are fully incorporated but don't over mix.
  6. Grease the bottom and sides of your cast iron pan with the remaining butter. If using a square pan, line with parchment paper.
  7. Pour the batter into the pan and smooth out the top. 
  8. Bake for about 25 minutes, until golden brown and a toothpick comes out clean. 
  9. Remove from the oven and let cool for 5 minutes before slicing. Serve right away!